Coconut Chicken with Chimichurri

A flavorful, savory meal.

Ingredients:

(Serves 2)

For coconut fried chicken:
1 pack organic chicken breast tenders
1/2 cup flour
Two eggs beaten
1 cup panko
1 cup Coconut King Shredded Coconut, finely chopped
Salt and pepper

For chimichurri sauce:
1 cup parsley, tightly packed
2 tablespoons red wine vinegar
1/2 cup olive oil
2 cloves garlic
1 tablespoon salt
1 tablespoon pepper
Red pepper flakes to taste

To make chicken:
In one bowl have the flour, another bowl the eggs, beaten and then another bowl combine the finely chopped coconut and panko. Dredge the pieces of chicken in flour, then coat in the egg, then dip into coconut panko mixture until well coated on both sides. Season with salt and pepper. Add a generous amount of oil to the pan and heat on medium to high heat. Add chicken and cook about 5 mins on both sides until golden brown. Transfer to a plate with a paper towel to drain excess oil.

To make sauce: Combine 1 very tightly packed cup of fresh parsley, 2 tablespoons red wine vinegar. 1/2 cup olive oil, 2 cloves garlic and 1 tablespoon salt and pepper. If you like things spicy add crushed red pepper to taste. Combine in blender or food processor. Spread over coconut fried chicken.